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This blog will be used to post all of my recipes shown on my YouTube channel, Cooking with Anadi. The recipes range from dinner ideas, baking, desserts, take along and quick meals, and kitchen essentials such as equipment recommendations and showing my favourite ingredients.

Fluffy and Soft Laccha Paratha

Hey everyone! Prior to making this laccha paratha at home only recently I had never had this particular bread at home, only in restaurants. This recipe is deceivingly simple though! The key to making this amazing round fluffy bread is a little technique you used back in arts and crafts as a kid. You'll see why in the video ;)

I'm sure you'll enjoy making this bread very much and it will pair wonderfully with your favourite Indian curry! Enjoy!

Makes 3-4 parathas

Ingredients

1 cup atta flour

1/4 cup all-purpose flour

1 tbsp olive oil

1 tsp ghee

3-4 oz water, or as necessary

Instructions

Add the atta flour and the all purpose flour into a large bowl. Add the olive oil and mix either with a spoon or with your hands. The oil is well incorporated into the flour if you see small clumps.

Begin kneading the dough by hand or by using a stand mixer. As you are kneading, gradually add water to the bowl until the dough becomes soft but not sticky.

Once the dough is prepared, transfer it to a bowl and cover it with a damp cloth or paper towel for at least 15 minutes to allow it to rest.

After the dough has rested, roll out the dough into an oblong shape and divide your dough three or four equal round balls, depending on the size of the paratha you would like. Then, on one of the portions, pat it down with your fingers and roll it into a thin disc. Brush on some ghee and keep making folds in the dough, replicating making a paper fan. Once you have made all the folds, lay the dough upright and roll it inwards. Pat it down with your hands and use your rolling pin to roll it out flat.

Heat a pan on high heat. Once the pan is hot, lay your paratha on the pan and cook for a few minutes, until bubbles begin to form and you begin to see the creases from the layers. Then, flip the paratha and add a bit more ghee on the other side, and cook until it has formed a golden brown colour.

Repeat steps 3 and 4 with the remaining dough. Serve hot and enjoy with your favourite Indian dishes :)